1 Pound, scrubbed and debearded (About 28 Small Sized Ones)
1⁄2 Cup (8 tbs), drained
Coat a non-stick skillet with cooking spray; place over medium-high heat.
Add onion; saute 3 minutes.
Add wine and mussels; cover and cook over high heat 4 minutes or until shells open.
Discard any unopened shells.
Stir in Chermoula, beans, and salt; cook until thoroughly heated.